No holiday table is complete without snacks, and this is especially true for the New Year, when there is a desire to pleasantly surprise guests and family members. On this magical night, it is not easy to serve at the table; you also need to take care of its original design.

I offer an interesting version of the Pomegranate Bracelet salad. It is nutritious and has an exquisite, unusual taste. What makes it original is that it is designed in the form of a ring, and the top layer is beautifully decorated with pomegranate seeds. Such a culinary delight will be an excellent addition, which will also be served.

There is no need to decorate an already beautiful dish. But, nevertheless, if you want to make it even more attractive, it is recommended to use sprigs of fresh herbs: dill or parsley, olives or black olives. You can decorate the top and side of the salad with mayonnaise, distributing it in the form of a mesh or geometric pattern.

The Pomegranate Bracelet salad can already be classified as a classic salad. Not a single holiday table is complete without it. And this is not surprising, because the dish is very tasty and incredibly beautiful - the entire surface of the salad is lined with bright red pomegranate seeds. To prepare this delicious dish, you will need a completely simple set of products that can be purchased at any supermarket or market - chicken fillet, beets, carrots, potatoes, onions, eggs, walnuts and pomegranate. Mayonnaise is used as a dressing. But to prepare the Pomegranate Bracelet salad, you will have to stock up on time and patience, because the dish is worth it.

Ingredients:

• chicken fillet – 300 g;
• large beets – 1 pc.;
• medium carrots – 2 pcs.;
• medium potatoes - 2 tubers;
• onion – 1 head;
• large pomegranate – 1 pc.;
• egg – 2 pcs.;
• walnut – 4 pcs.;
• mayonnaise – 200 g;
• sunflower oil - for frying;
• bay leaf – 2 pcs.;
• black peppercorns – 5 pcs.;
• freshly ground black pepper - to taste;
• salt - to taste.

Cooking method:

We wash the poultry fillet, fill it with cold water (1.5 l) and cook for 30 minutes at low boil, skimming off the foam with a slotted spoon. 10 minutes before the end of cooking, add bay leaves and black peppercorns to the broth. Let the chicken cool in the broth.

Wash the beets, potatoes and carrots thoroughly with a vegetable brush. Boil the beets in their skins until tender – about 1.5 hours.

We also boil the carrots and potatoes in another pan until tender - 20-25 minutes from the moment of boiling. Cooking time depends on the variety and size of vegetables.

Boil the eggs hard – 10 minutes from the start of boiling. Then put it in cold water.

Peel the onion, finely chop and fry in sunflower oil until golden brown. Don't let the onion burn.

Crack the walnuts, remove the kernels and chop them into crumbs. Fry them in a dry frying pan until they have a characteristic smell and golden color.

Wash the pomegranate, clean it and separate it into grains. Remove the chicken from the broth and cut into strips or small cubes. Peel the potatoes, carrots and beets and grate them on a coarse grater into different bowls. Peel the eggs and also three on a grater with large holes.

Next, you can start assembling the Pomegranate Bracelet salad. Place a glass in the center of a large flat dish. Next, lay out all the ingredients in layers around the glass. Be sure to compact each layer with a spoon or spatula.

Place half of the chicken in the first layer. Lightly salt and pepper.

Lubricate with a thin layer of mayonnaise.

Place carrots in the next layer. Let's pepper it.

Place potatoes in a third layer. Salt and pepper.

And again - mayonnaise.

Place half of the beets on top of the nuts. Let's pepper it.

Lubricate with mayonnaise and lay out the remaining walnuts.

Place the next layer of fried onions.

Leftover chicken for him. Salt and pepper. Lubricate with mayonnaise.

Lubricate well with mayonnaise.

Place the remaining beets in the penultimate layer. Let's pepper it.

And finally, the final layer is pomegranate seeds. Place them close to each other, covering the entire surface of the salad.

Very carefully remove the glass. Decorate the salad at your discretion, for example, with parsley leaves.

Salad “Pomegranate Bracelet” is ready. Place it in the refrigerator for 1 hour and then serve.

On a note! Instead of chicken, you can use turkey fillet for this dish.

Smoked chicken salad recipe

A spicy salad with smoked chicken will not leave your guests indifferent. It is nutritious and has an exquisite taste. It's easy to prepare, particularly because you can use pre-cooked chicken that you can find on the grocery store shelf.

Ingredients:

• carrots – 300 g;
• medium-sized smoked chicken 1 – pcs.;
• potatoes – 500 g;
• mayonnaise or sauce for dressing;
• 1 pomegranate seeds;
• vegetable oil;
• beets – 300 g;
• onions – 200 g;
• chicken eggs - 4 pcs.;
• salt - to taste;
• pepper - optional.

How to cook:

We peel the onion from scales and wash it. We cut it finely.Pour a few drops of vegetable oil into the frying pan and heat it up. Fry the onion until golden brown.

We clean each boiled vegetable separately and pass it through a coarse grater.

Boil chicken eggs. We clean them and cut them into small cubes.

Remove the skin from the smoked chicken breast. Cut it into cubes.

Place an inverted wine glass in the middle of the serving plate and lay out the puff salad. First row - boiled potatoes, pour mayonnaise,

second row – smoked chicken,third row - fried onions,

fourth row - boiled carrots,

fifth row - boiled eggs,

sixth row - boiled beets.Cover each resulting layer generously with mayonnaise, then add salt and pepper to taste.

Cover the top layer of the salad with pomegranate seeds.We remove the refrigerator to infuse for 2-3 hours.

Source - https://youtu.be/79SIyEStgSw

Carefully take out the wine glass and, if desired, decorate with a sprig of dill or parsley.Before serving the salad, cut it with a knife and place each piece on a plate to serve to guests.

On a note!I also add grated walnuts to the layered salad. It makes it even tastier and healthier.

Delicious “Pomegranate Bracelet” salad with beef

The salad with the addition of beef turns out to be so nutritious that it can fully replace the second dish in terms of calorie content. It can be served both for dinner to family members and to the holiday table. It will be a beautiful decoration for the New Year 2020.

Ingredients:

• potatoes – 450 g;
• beef – 250 g;
• boiled carrots – 100 g;
• 2 pomegranate seeds;
• chicken eggs – 2 pcs.;
• onion – 100 g;
• salt - to taste;
• boiled beets – 150 g;
• pepper - optional;
• vegetable oil;
• mayonnaise or other salad dressing.

How to cook:

After boiling, cool the potatoes, carrots and beets and peel each vegetable. Pass through a coarse grater.

Boil the beef and cool. Cut into small cubes.

We clean the onion from scales. Cut into cubes. Fry in a hot frying pan in vegetable oil until golden brown.

Place a wine glass or narrow glass in the center of the serving plate. Spread all the ingredients in thin layers. We start with boiled potatoes,

then comes the beef, fried onion,

next comes the carrots,

walnuts, eggs,

last but not least the beets. Lubricate each layer generously with mayonnaise, salt and pepper.

Cut the pomegranate in half and remove the seeds. Place them on the top layer.

Source - https://youtu.be/TAQfwsZTDVc

We remove the finished salad to infuse in the refrigerator for 7-8 hours.We take out a wine glass or glass from the central part. If desired, decorate with greenery.

The pomegranate seeds can be carefully distributed with a spoon. However, it is better to lay them out grain by grain. If desired, you can grease it with additional mayonnaise, but it is better to leave it as is.

On a note!I garnish the salad with parsley leaves around the center hole. So, my festive delicious bracelet looks even more attractive.

Step-by-step recipe for Bracelet salad with prunes

Pomegranate salad with the addition of prunes and raisins will acquire a new unusual taste. In addition, dried fruits are rich in vitamin C, so you can not only enjoy the pleasant taste of this culinary masterpiece, but also strengthen your immune system.

Ingredients:

• 2 pomegranate seeds;
• boiled beets – 300 g;
• beef or chicken – 500 g;
• boiled potatoes – 300 g;
• boiled carrots -150 g;
• chicken eggs – 2 pcs.;
• onion – 100 g;
• grated walnuts – 2 tbsp. spoons;
• raisins – 2 tbsp. boats;
• prunes – 2 pcs.;
• garlic – 2 cloves;
• any fried mushrooms – 5 tbsp. spoon;
• salt - to taste;
• pepper - to taste;
• mayonnaise.

How to cook:

We peel the boiled carrots and pass them through the large mesh of a grater. We do the same with eggs, beets and potatoes separately.

Simmer the grated carrots in vegetable oil for 1-2 minutes.

Peel and rinse the onion. The smaller we cut, the better. Simmer in vegetable oil until a golden hue forms.

Chop the raisins with a knife.

Boil chicken or beef until cooked and cool. Cut into cubes.

Cut the pomegranate in half. We remove the grains from it.Cut the prunes into several parts.Pass the garlic through a crush or fine grater.Fry mushrooms in vegetable oil.Combine garlic with beets, and raisins with carrots.

To give the shape of a bracelet, place an inverted glass or a special culinary ring in the middle of a flat dish.

We lay out potatoes, meat, onions, carrots, walnuts, eggs, mushrooms, prunes, and beets in layers one by one. Level each layer with a spoon or spatula, grease with mayonnaise, sprinkle with salt and pepper.

As a vessel for forming a ring, we use a liter jar filled with water. It stands steadily in the middle of the dish, making it easier to lay out layers.

Cover the top layer with pomegranate seeds.

Source - https://youtu.be/jTFBxy-TkSo

Place the salad in the refrigerator for 2-3 hours to let it brew and harden. We take out the jar.

Advice! We remove the dishes carefully, making movements in a spiral so as not to damage the integrity of the garnet bracelet. Before cooking, it is better to lightly fry the ground walnuts in vegetable oil, so the dish will turn out piquant and acquire a pleasant smell.

Salad “Pomegranate bracelet” made from chicken and without beets

Classic salad Pomegranate bracelet is prepared with beets. But not all people are fans of this vegetable; in addition, it can cause an allergic reaction and problems in the gastrointestinal tract. In this case, there is no need to deny yourself the pleasure of trying this festive dish. You can cook it without beets.

Ingredients:

• boiled potatoes – 300 g;
• frozen champignons – 300 g;
• Korean carrots – 300 g;
• chicken fillet – 300 g;
• garlic – 2 cloves;
• grated walnuts – 2 tbsp. spoons;
• hard cheese – 200 g;
• onions – 1 pc.;
• 1 pomegranate seeds;
• salt - to taste:
• pepper - if necessary;
• mayonnaise.

How to cook:

Cut the mushrooms into small pieces. Fry them in vegetable oil over low heat until they are fully cooked. Preheat the frying pan.

Boil the chicken fillet in lightly salted water. Finely chop it or divide it into thin fibers.

Peel the onion, wash it and chop it finely.

Boil the potatoes in their skins and peel them after they are ready. Pass the vegetables through a fine or medium grater.

Three hard cheeses through the fine mesh of a grater.

Finely chop the walnuts. You can do this with a knife or blender.

Peel the garlic cloves and pass them through a crusher or grater.Mix garlic and mayonnaise.

Remove the pomegranate peel. We disassemble it into grains.

Place on a plate, preferably flat, lettuce. This is done only for beauty, so you can do without this step.Place an inverted glass without a handle in the center of the plate.

Place on a plate around the glass in layers: first potatoes and onions, then mayonnaise, kuru, mayonnaise, Korean carrots, champignons, walnuts, mayonnaise, grated cheese and mayonnaise again.

Top the salad completely with pomegranate seeds.

source - https://youtu.be/bLvRBrebzxg

We take out a glass.

Puff salad Pomegranate bracelet is one of the TOP 5 most delicious and original snacks for the New Year's holiday. It looks very bright and beautiful, immediately attracts the eyes of guests and arouses in them a feeling of interest to find out what is hidden behind the pomegranate seeds, watch this video.

Bon appetit and happy holiday.

“Pomegranate Bracelet” is a salad that, in both appearance and taste, is simply created for festive feasts. Its distinctive feature is the assembly in the form of a ring, decorated with pomegranate seeds. The taste is not inferior to its external splendor, the highlight of which is the combination of walnuts and pomegranate.

The meat component in the classic recipe is chicken fillet, but you can deviate from the rules and prepare a “Pomegranate Bracelet”, for example, with beef, pork, boiled tongue or even ham. Each option will be good in its own way. Our “Pomegranate Bracelet” will be with pieces of lean pork.

Required ingredients:

• large pomegranate – 1 pc.;
• potatoes – 300 g;
• eggs – 3 pcs.;
• carrots – 200 g;
• boiled beets – 200 g;
• pork – 230 g;
• walnuts – 60 g;
• mayonnaise – 300 g.

How to prepare Pomegranate Bracelet salad with pork:

1. After hard-boiling the eggs, grind them on a grater.

2. Peel the potatoes, boil them and also grate them.

3. We do the same with carrots: peel, cook, grate.

4. The beets in our recipe are already boiled, so we simply remove the skin from them and grate them too.

5. Boil a piece of pork until soft, let it cool and cut into oblong pieces.

6. Dry the nuts and crush them with a rolling pin. You need to get medium sized nut crumbs.

7. On a flat round dish, place a glass upside down, around which we form the first layer - potato. Lightly compact, especially at the border with the glass, and grease with mayonnaise.

8. Then place the pork cubes. Cover with mayonnaise.

9. The next layer is carrot. We also seal and lubricate it.

10. Distribute the grated eggs on top of the carrots. We try to lay this layer as tightly as possible. Cover with mayonnaise.

11. Sprinkle with nut crumbs.

12. And cover the entire surface of the salad with beets mixed with mayonnaise. The beet layer should be dense, without gaps.

13. Peel the pomegranate and sprinkle the whole salad with grains. Slowly, twisting slightly, pull out the glass.

It should be noted that ripe pomegranate must be used. Its grains should be sweet with barely noticeable sourness. If the pomegranate is unripe, the taste of the salad may be spoiled.

14. If the grains do not form a completely dense layer when sprinkling, carefully fill the voids. The denser the pomegranate layer, the more impressive the salad will look. The bottom of the salad can be shaded with chopped herbs if desired.

It turns out very solemn. We put it in the refrigerator for soaking, and then surprise our guests and loved ones with the beautiful and incredibly tasty “Pomegranate Bracelet” salad.

You can also prepare a classic one.

Good day to all!
Today I will tell you my version of preparing the Pomegranate Bracelet salad. Each housewife cooks differently, with boiled chicken, smoked chicken, tongue, mushrooms. But I prefer it with pork, it turns out very satisfying and tasty.
Boil the vegetables first and peel them. Also boil the pork pulp in salted water.
First, let's prepare a plate on which we will lay out our salad. To do this, we will place an inverted glass upside down in the center of the plate, and we will actually place our bracelet around it.

I put potatoes in the first layer. I grate vegetables (I tried cutting them into cubes and slices, but I like the grater option better).

Grate potatoes on a coarse grater

Spread a layer of mayonnaise on top of the potatoes

The next layer is carrots. I rub it on a fine grater

We also coat it with a layer of mayonnaise.
I put meat on top of the carrots. I just cut the pork into small pieces.

I also coat the meat with a layer of mayonnaise.
Next, grate the beets on a coarse grater and place them on top of the pork.
I generously grease the layer of beets with mayonnaise and sprinkle pomegranate seeds on top. Number of pomegranate seeds as desired.
And then carefully pull out the glass. We got a real garnet bracelet.
We give the salad time to soak (I usually make it in the evening, soak in the refrigerator overnight, and you can eat it the next day).
A very tender, melt-in-your-mouth and very filling salad.

The Pomegranate Bracelet salad is perhaps one of the most controversial dishes in modern Russian home cooking. There is controversy not only around its classic recipe, but also over the correct way to eat pomegranate seeds - with or without seeds. The dish itself looks amazing and is very tasty. The bright ring of the puff “Bracelet” will undoubtedly decorate any holiday table.

Like any “winter” salad, “Pomegranate Bracelet” requires preliminary preparation of the main components. Take this into account when planning your cooking time. All vegetables and meat must be boiled or fried and then cooled completely. Another important point: it is not necessary to generously coat each layer with mayonnaise. Only the driest foods can be seasoned. You can also replace the high-calorie sauce with sour cream and Greek yogurt.

Classic recipe for Pomegranate Bracelet salad with chicken and walnuts (with photo)

What you need for cooking:

• chicken (breast fillet or legs) – 350 g;
• potatoes - 3-4 medium-sized tubers;
• beets – 2-3 pcs. (small);
• onions - 1 large or 2 medium onions;
• ripe pomegranate – 1 large or 2 medium-sized;
• walnuts (kernels) – 150 g;
• mayonnaise – 4-5 tbsp. l.;
• freshly ground pepper - a pinch;
• odorless sunflower oil – 30 ml (for frying).

How to prepare the salad:

1. It is logical to start preparing the dish with ingredients that require heat treatment, so that they have time to cool down by the time the salad is assembled.

   Wash the beets and potatoes well to remove soil residues. Without removing the “uniform”, place in separate pans and add water. Boil until soft. Depending on the variety and size of the tubers, the potatoes are cooked for 30-50 minutes. It will take about 1.5-2 hours to bring the beets to readiness.

   The chicken must be boiled by placing it in boiling water for 25-35 minutes (after boiling again). To make the chicken meat more juicy and aromatic, you can add a couple of allspice peas, half a teaspoon of mustard seeds, a bay leaf, and a piece of celery root (parsley, parsnip) to the pan. It is better to salt the fillet at the very end of cooking, so the fibers will remain as soft as possible. The classic composition of the “Pomegranate Bracelet” includes breast, but it can be replaced with other parts of the carcass, for example, legs. Remove the finished chicken from the broth and transfer to a plate to cool. Cut the cooled meat into small cubes.

   While the fillet is cooking, peel and finely dice the onion.



2. Place it in well-heated oil in a frying pan. Stirring, fry until transparent. And then add boiled chicken. Mix everything, add a little salt and pepper, and fry until crispy. After this, remove from heat and cool to room temperature.



3. Make several neat cuts on the pomegranate peel with a knife and remove the seeds.



4. Peel the boiled vegetables, let them cool, grate them on a medium grater, mix with a small amount of salt (spices - optional). Dry the nut kernels a little in the oven or in a frying pan without oil, do not chop them too coarsely. When all the ingredients are prepared, start assembling the salad. To lay it out in the shape of a bracelet, you will need a flat dish and a glass (preferably one with smooth sides). The glass must be placed in the center of the plate and layers of “Garnet Bracelet” should be laid out around it. The first layer is grated potatoes.



5. It should be covered with a thin layer of mayonnaise.



By the way, to make the salad more piquant and aromatic, you can add a clove of garlic to the mayonnaise.

6. Pour the chicken fried with onions on top and trim. Coat with mayonnaise.



7. Place grated beets on the chicken and spread a small amount of mayonnaise over its entire surface.



8. Sprinkle generously with nuts and spread with mayonnaise.

https://www.youtube.com/watch?v=RFvplZkBGXg
9. The last layer is pomegranate seeds. In order for the pomegranate top of the “Bracelet” to turn out beautiful and bright, the pomegranate must be ripe. It is advisable to choose a variety with small seeds to make the dish more pleasant to eat. Carefully cover the finished salad with cling film and place it in the refrigerator to soak for at least 1 hour, but it is better to keep it in the cold longer.

Step-by-step recipe with chicken fillet and mushrooms (champignons) - very tasty!

List of required ingredients:

• large, ripe pomegranate – 1 pc.;
• potatoes (small) – 3-4 pcs.;
• carrots (medium) – 2 pcs.;
• beets (moderately large) – 1 pc.;
• chicken breast fillet – 1 pc.;
• fresh champignons – 300 g;
• mayonnaise – 150-200 g (as much as it will take);
• table salt (fine) – 0.75 tsp. (taste);
• garlic – 1 clove;
• vegetable oil, deodorized – for frying;
• parsley - a few sprigs - for decoration.

Step-by-step cooking recipe:

1. Vegetables must be boiled and cooled. It’s very convenient to let them cook in the evening. The beets, potatoes and carrots will cool down overnight, so you won't have to pause during the cooking process. For the “Pomegranate Bracelet,” as for most classic winter salads with mayonnaise, vegetables need to be boiled in their skins. Rinse thoroughly before cooking. Potatoes and carrots can be placed in the same pan. Beets quickly turn the water “dirty,” so it’s best to cook them separately. Carrots, depending on the size of the root vegetable, will cook for 30-40 minutes. It will take about the same amount of time to boil the potatoes. Beets take longer to cook - at least 1.5 hours, or even 2.5. Vegetables should be cooked at a low but constant boil. Check for doneness by piercing with a fork.
2. The chicken should also be boiled. To preserve its juiciness, place it in a pan with already boiling water, and salt it shortly before it is ready. To prevent the chicken meat from turning out too bland, you can use spices during cooking.
3. Wash the mushrooms. If the skin is too dirty, it is better to remove it. Cut the champignons into small cubes. Fry in hot oil until golden brown, add salt, pepper, and garlic pressed. Cool the finished mushrooms.

By the way, in this recipe you can also use pickled mushrooms - honey mushrooms, champignons, etc. The taste of the salad will be somewhat different, but also very interesting.

4. Peel the boiled vegetables and have time to cool, grate them on a coarse grater, and place them in separate bowls. Add a spoonful of mayonnaise and a small pinch of salt to each bowl and mix.
5. Assemble the salad in the form of a bracelet. To make a neat hole in the middle, you can use a glass or mug without a handle, cylindrical in shape. Place potatoes on the bottom of a round plate. You shouldn’t compact the layers too much, but you also shouldn’t lay the products carelessly.
6. The next one is a carrot-mayonnaise layer.
7. Next – boiled chicken + a little mayonnaise. You will need just enough sauce so that the layer does not fall apart or drip.
8. After the chicken breast - mushrooms. They are quite greasy, so no need to lubricate them.
9. The next one is beets, pre-mixed with salt and mayonnaise.
10. Peel the pomegranate and carefully decorate the salad with its grains. The garnet layer of the “Bracelet” should be as dense, uniform, and beautiful as possible.

Festive “Pomegranate Bracelet” with beef – one of the classic versions

Ingredients of the salad (yield: approximately 8 servings):

• beef (boneless) – 300 g;
• potatoes - 2-3 tubers (not small, not too large);
• carrots – 2 pcs.;
• beets – 2 pcs.;
• pomegranate – 1-2 pcs. (depending on the size of the fruit);
• mayonnaise (can be replaced with a lower-calorie dressing at your discretion) – 120-150 g;
• salt, spices - to taste.

Step-by-step cooking algorithm with photos:

1. Boil the beef. To do this, you need to clean it, wash it, put it in a pan, and fill it with freshly boiled water. Place on the fire, bring to a boil, pour off the first broth. Pour boiling water over the meat again, so that the liquid covers the beef, and return to medium heat. After boiling again, slightly reduce the heating intensity. The water should barely boil noticeably. Cook in this mode for 40-50 minutes, until soft. 10-15 minutes before expected readiness, add salt. Cool the boiled piece of beef and chop finely.



2. Boil root vegetables and potatoes until soft in their skins, peel after cooling. Grate the carrots and potatoes on a medium or coarse grater (separately, not in one bowl).



3. And beets - on a fine grater.



4. Remove the peel and veins from the pomegranate seeds.



5. The salad is immediately formed on a dish (plate) on which it will be served. You can place a glass or glass in the center (depending on the final size of the salad). This will help achieve a more accurate shape of the “Bracelet”. According to the classic recipe, the salad includes mayonnaise. If desired, it can be replaced with a mixture of sour cream (thick unsweetened yogurt) and a small amount of mustard. Each layer must be covered with a mesh of sauce, and then spread with a spoon to form a thin layer. It is convenient to make a mesh by placing mayonnaise in a bag with a corner cut off. Start laying out the salad with potatoes.



6. Distribute the carrots evenly over the potatoes.



7. Next are pieces of boiled beef.





8. Pomegranate. You need to try to lay out the grains without gaps, beautifully, evenly.
9. 
   https://www.youtube.com/watch?v=NcojUrid2wU

Place the finished “Garnet Bracelet” in the refrigerator for soaking, wrapped in food-grade polyethylene, for about 2 hours. Then remove the film and take out the glass. The dish is ready, you can serve.

Salad option with prunes and hard cheese - guests will always ask for more

List of required products:

• chicken (thighs, drumsticks, you can take the breast) – 200-250 g (weight excluding bones);
• hard cheese (can be semi-hard) – 100 g;
• fresh prunes – 50 g;
• chicken eggs, selected category – 3 pcs.;
• medium-sized carrots – 1-2 pcs.;
• walnuts – 0.5 cups (kernels);
• pomegranate – 1 large, to decorate the salad;
• salt – a few pinches, to taste;
• mayonnaise – 4-6 tbsp. l.

Culinary cooking instructions with step-by-step photos:

Peel the boiled beets, finely grate them, and divide them into 2 approximately equal parts. Spread one half over the potatoes, adding salt to taste. Place walnut pieces on top.

Next is boiled chicken. It should be boiled, separated from the bones and cut into strips or manually disassembled into fibers.

If the prunes are hard, pour boiling water over them. After cooling, drain the water and cut the prunes into strips. Spread it over the chicken, grease with mayonnaise.

The next layer is grated boiled carrots. It needs to be salted a little and then covered with mayonnaise mesh.

The next two layers are hard-boiled eggs (cook for 7-9 minutes in boiling water) and grated hard cheese. On top is mayonnaise.

Next, lay out the second half of the beets and cover with mayonnaise.

All that remains is to decorate the “Garnet Bracelet” with pomegranate seeds.

https://www.youtube.com/watch?v=1AcM6pnvvIk

Since the salad is layered, it requires soaking before serving. It is better to keep the dish in the refrigerator for at least 2 hours. The longer (within reason), the better.

“Pomegranate bracelet” without beets (with smoked chicken) – beautiful and piquant

What you need to take for preparation:

• smoked chicken – 250-300 g;
• potatoes – 200-250 g;
• carrots – 200 g;
• onions – 150 g;
• deodorized sunflower oil – 2-3 tbsp. l.;
• chicken eggs, category CO – 3 pcs.;
• pomegranate – 1 pc. (not small);
• mayonnaise + garlic - for coating the layers.

Cooking method step by step:

Boil the potatoes and carrots, washing the skins well. Peel and grate coarsely. Cut the onion into thin quarter rings, fry in vegetable oil until golden brown. Hard-boil the eggs, cool, remove from the shell, and grate. Remove the skin from smoked chicken and separate the flesh from the bones. Cut the meat into thin oblong pieces. Pass the garlic through a press, mix with mayonnaise, add a little salt to the resulting sauce to taste.

Lay out the salad in layers, giving it the shape of a bracelet (place a glass in the center of the plate), in the following sequence:

1. Potato. Coat it with mayonnaise-garlic mixture.



2. Then – smoked chicken meat. It is not necessary to apply mayonnaise on it, since this layer is already quite oily.



3. Place the fried onion on the chicken, carefully squeezing it out of the oil. Pour a small amount of garlic mayonnaise evenly and spread it over the onions with a spoon.



4. Next – carrots + mayonnaise mass.



5. Boiled eggs complete the main composition.



6. Straighten the shape of the salad, generously grease it with mayonnaise so that the pomegranate adheres well to the top. Decorate the dish with pomegranate seeds, remove the glass (the inner surface of the “bracelet” can also be lined with grains, if there are any left).



7. Place in the refrigerator to soak before serving. 2-3 hours will be enough for the salad components to “make friends” with each other.

A simple recipe with pork - not quite a classic, but amazingly tasty

What products will be needed:

• boiled pork (pork tongue) – 400 g;
• boiled potatoes – 3 pcs.;
• hard-boiled chicken eggs - 3 pcs.;
• large carrots – 1 pc. (boil until done);
• boiled beets (moderately large) – 2 pcs.;
• salad onions (can be replaced with onions) – 1.5-2 pcs.;
• table vinegar (9%) – 1 tbsp. l.;
• granulated sugar – 1 tsp;
• grenades - 2 pcs.;
• mayonnaise (sour cream), mustard, garlic - to taste, for salad dressing;
• table salt – 0.5 tsp. (taste);
• some freshly ground pepper.

Detailed recipe:

1. To form the salad, it is convenient to use a springform baking dish. Take a large flat serving dish, place a mold on it (without a bottom), and place a glass (straight or faceted, but not shaped) in the center. First, pour the potatoes, cut into small cubes, into the ring. Salt and pepper it. And then pour it with mayonnaise mixed with a small amount of chopped garlic and mustard. You can also use sour cream as the base of the sauce.



2. The second layer is pickled onions. It must be crushed into cubes and then poured with a mixture of vinegar, sugar and 100 ml of cold, clean water. Marinate for 10-15 minutes, then drain the marinade and gently squeeze the onion.



3. Next, distribute the pork over the salad, add salt and pepper, and sprinkle with a clove of grated garlic.



4. Sprinkle grated eggs on top and brush with sauce.

Then lay out the carrot layer and also coat with mayonnaise and garlic.

Cover the salad with beets; at this stage of preparation, you can remove the split ring and use a spatula to give the dish the appearance of a bracelet (round the edges).

1. The first layer in the vast majority of recipes is potatoes. It is grated or cut into small cubes.
2. Then – the main product, the meat component. It can be chicken (boiled, smoked, fried), beef, pork. The meat is finely chopped or separated into fibers.
3. Afterwards there are additional components in any order. For example, carrots, mushrooms and/or eggs, cheese, onions (pickled or fried), prunes and chopped nuts.
4. The penultimate layer is beets (in those variations where they are used). Thanks to it, the color of the salad will be more saturated, and the gaps between the pomegranate seeds will not be so noticeable.
5. The last layer is garnet. Thanks to him, the salad was actually named that way. This is a classic dish garnish.

Bon appetit!

Hello, dear friends!

Today, a classic holiday salad called Pomegranate Bracelet is offered to the reader's liking. Very tasty and quite simple. Look how luxurious it is!

Housewives argue not only about which recipe is classic, but also about what to do with pomegranate seeds, should they be eaten with seeds or not? Perhaps everyone will decide this for themselves. We can only advise choosing pomegranate fruits with small seeds; such varieties have already appeared on sale.

And we should also note that in any version the dish has an amazing taste and stunning appearance. Therefore, it is the bright “sun” of the puff “Pomegranate Bracelet” that will allow housewives to perfectly decorate the New Year’s festive table, so that guests will gasp with delight.

❕ Here you will find classic recipes, and here your favorite one awaits you. Do not miss. ❤

Pomegranate bracelet salad - classic recipe with chicken

Let's look at the preparation step by step with illustrations for the best result. You will get such beauty.

Ingredients:

• Boiled chicken fillet - 350 gr.
• Small boiled potatoes in their jackets - 3 pcs.
• Medium-sized beets - 2-3 pcs.
• Small onions - 2 pcs.
• Large ripe pomegranate - 1 pc.
• Walnuts - 150 gr.
• Homemade mayonnaise.
• Salt, pepper - add to taste.

The ingredients for the salad must be prepared in advance. We cook the potatoes in their skins for 20-25 minutes; you will have to tinker with the beets longer.

Depending on the size, cooking it takes from 40 minutes to 1 hour or more if the root vegetable is very large. But it’s better not to take such huge ones; boil several small ones and save time.

Boil the fillet in salted water until tender. Remove the skins from the onion and chop finely. Let's start cooking.

Step 1. Finely chop the onion and place it in a frying pan with a small drop of oil. Fry it until soft.

Step 2. As soon as the desired softness is achieved, the onion has become transparent, add chopped boiled fillet to it, add salt and fry everything together for about a minute. This is necessary so that the fillet is saturated with onion juice and together they form one layer.

Step 3. Place the coarsely grated potatoes in the first layer on a large dish around a tall glass. Level and apply mayonnaise mesh.

Step 4. Place a second layer of slightly browned fillet with onions. Mayonezim.

Step 4. Grate beets on a coarse grater. We shape each layer with a spoon and, if desired, apply a thin mayonnaise mesh.

Walnuts can be chopped with a knife or chopped in a blender until the fraction is not too small.

Step 5. Sprinkle them on the beet layer.

Step 6. Cover the entire salad with mayonnaise. This is necessary so that the pomegranate seeds do not roll off, but stick evenly to the surface of our product.

Step 6. Peel the pomegranate seeds. It is desirable that the fruit is ripe, then its grains have a very bright color and they really glow like precious stones.

Step 7. Cover the surface of the workpiece tightly with grains so that there are no gaps left. Level with a spoon.

Let the salad sit in the refrigerator for about 1 hour. During this time, all layers will be saturated and the shape will “set” well.

Before serving, you need to take it out, remove the glass from the center and decorate this bright masterpiece to your liking. Roses made from vegetables or eggs look great. And the salad itself is simply delicious!

Bon appetit!

Recipe for Pomegranate bracelet with beef step by step

The version with beef shows itself to be very worthy and noble in taste. A lot of people are close to this composition!

Ingredients:

• Beef (boneless) – 300 gr.
• Carrots – 2 pcs.
• Almonds (cashews or walnuts).
• Pomegranate – 1-2 pcs. (depending on its size).
• Medium size onion - 1 pc.
• Beets – 2 pcs.
• Mayonnaise (or low-calorie substitute) – 120-150 gr.
• Spices and salt - to the hostess's taste.

As expected, at the first stage the beef is boiled. To do this, it is initially cleaned, washed, and then placed in a pan of boiling water. After the water boils again, you need to slightly reduce the heating intensity - the water in the pan should literally barely boil. And it is in this mode that you need to cook the meat for about 40-50 minutes. At the same time, ten to fifteen minutes before the expected readiness, add salt to the broth. At the end of the process, the beef must be cooled and then cut into small pieces.

As expected, vegetables should be pre-cooked to the point of “softness” and peeled when cool. Then potatoes, beets and carrots need to be grated separately on a coarse or medium grater. After this, they are placed in different bowls. In turn, the pomegranate must be peeled and freed from veins.

This version of the “Pomegranate Bracelet” is formed on a large plate (platter), on which it will be served to the table. A glass or glass is placed in the center of the dish, which will help you achieve the desired neat shape of your favorite salad when assembling.

The first step is to lay a layer of potatoes. You need to lay the sauce (mayonnaise, sour cream or yogurt) in a “mesh” on it, and then spread it evenly with a spoon so that a fairly thin layer appears.

The second layer is boiled beef, which was disassembled into fibers and sprinkled with fried onions.

The third layer is tender boiled carrots, grated on a coarse grater. Cover this layer with mayonnaise.

And sprinkle chopped nuts on top. For this recipe you can use any.

They will need to cover the entire surface.

After assembly is complete, the finished salad should be refrigerated for a couple of hours to soak. At the end of the period, the salad must be removed from the refrigerator and the glass removed.

All! The classic Pomegranate bracelet with beef can be served!

If you want to add an interesting twist to a traditional recipe, then try prunes. It goes well with classic ingredients, and the taste of the salad becomes richer!

Ingredients:

• Chicken (thighs, drumsticks, part of the breast) – 200-250 gr. chicken meat.
• Cheese (hard or semi-hard varieties) – 100 gr.
• Prunes (without seeds, of course) – 50 g.
• Selected chicken eggs – 3 pcs.
• Medium potato tubers - 2-3 pcs.
• Carrots (large, medium) – 1-2 pcs.
• Beets – 1 pc.
• Walnut kernels - half a glass.
• Large pomegranate – 1 pc.
• Mayonnaise – 4-6 tablespoons.
• Salt – a few pinches, to the hostess’s taste.

1. Potatoes boiled in their jackets are grated on a grater (medium size). A little salt is added to it, and the future first layer of salad is thoroughly mixed.
2. As expected, to give a special shape (ring, bracelet) to this themed salad, a cylindrical glass is placed on the plate where the salad will be collected. Afterwards, potatoes are laid out on the dish, with a thin mayonnaise layer on top.
3. Then the pre-boiled beets must be finely grated and the resulting mass divided into two equal parts. The first of them should be placed on a layer of potatoes, and carefully sprinkled with walnut pieces on top.
4. Next, the chicken is placed, previously boiled, separated from the bones and cut into strips.
5. Prunes, softened in advance with boiling water, are cut into strips and carefully laid out on a layer with chicken. A layer of mayonnaise is applied on top.
6. Then there is a layer of boiled grated carrots, smeared with mayonnaise on top. And then layers of hard-boiled eggs and grated hard cheese. All of them are again “watered” with mayonnaise sauce.
7. Next, lay out the second part of the grated beets, covered with mayonnaise. And, as expected, the salad should be decorated with pomegranate seeds at the finish. All this splendor is placed in the refrigerator for a couple of hours (more is possible). And at the right moment, the festive “Garnet Bracelet” is served to the table!

And here’s another thing, look what a beautiful option not only with prunes, but also with kiwi. Looks great:

Worth a try too! Such a beauty won’t last long on the holiday table.

Step-by-step recipe for Pomegranate bracelet salad with smoked chicken

Try the option with smoked chicken. It gives the salad interesting shades of taste.

Ingredients:

• Smoked chicken (thighs, drumsticks, part of the breast) – 250-300 gr.
• Hard-boiled chicken eggs – 3 pcs.
• Potatoes – 200-250 gr.
• Carrots (large, medium) – 200 gr.
• Onions – 150 gr.
• Deodorized sunflower oil – 2-3 tbsp. spoons.
• Pomegranate – 1 pc. (large size).
• Mayonnaise and garlic - for coating the layers.

1. Vegetables are boiled, cooled, and peeled. The onion is cut into thin quarters of its rings and fried in vegetable oil until golden brown. Hard-boiled eggs should be grated on a coarse grater. Then the smoked chicken is skinned, pitted and cut into thin cubes.
2. A small amount of garlic, previously squeezed in a special press, is added to mayonnaise to taste.
3. The salad is laid out in layers in the shape of a bracelet (a glass in the center of the dish). First comes potatoes, smeared with mayonnaise, then smoked chicken (possibly without mayonnaise). Fried onions are laid out on the chicken, followed by a layer of garlic mayonnaise. Next come carrots + mayonnaise sauce, as well as a layer of eggs.
4. All this is covered with mayonnaise, and pomegranate is laid out. The process is completed by cooling the salad in the refrigerator for 2-3 hours. Salad ready!

Pomegranate bracelet with meat

A great salad can also be made with pork (see recipe with beef above).

Ingredients:

• Boiled pork (or tongue) – 400 gr.
• Chicken eggs – 3 pcs.
• Boiled potatoes – 3 pcs.
• Carrots (large) – 1 pc.
• Beets (relatively large) – 2 pcs.
• Salad (or onion) – 1.5 – 2 pcs.
• Vinegar (9%) – 1 tablespoon.
• Sugar – 1 teaspoon.
• Sunflower oil – 2-3 tbsp. spoons.
• Pomegranate – 2 pcs.
• Salt – 1/2 teaspoon.
• Mayonnaise (or sour cream), garlic, mustard - to taste.
• Freshly ground pepper – a small amount.

1. After preliminary work with the ingredients (boiling, peeling, cutting), the assembly of this version of the “Pomegranate Bracelet” begins according to the following scheme.
2. First, potatoes cut into small cubes are placed on a large plate (with a cylindrical glass in the center). It is covered with mayonnaise or sour cream mixed with garlic and mustard (as an alternative to mayonnaise).
3. At the second stage there is a layer of pickled onions, previously chopped into cubes and filled with a mixture of sugar, vinegar and cold water (100 ml.).
4. Then peppered and salted pieces of chopped pork are laid out. It is also sprinkled with fragments of grated garlic on top.
5. The next stage is a layer of grated eggs and coated with sauce. Then the carrots are laid out, coated with mayonnaise and garlic. All this is covered with grated beets and, accordingly, pomegranate seeds.
6. As expected, the salad is placed in the refrigerator for 1.5 hours. And then the “Pomegranate Bracelet” with pork is served at the festive table!

Delicious salad Pomegranate bracelet with walnuts

This is a delicious option with walnuts. It is similar to recipe No. 1, but there are significant differences - this salad is prepared with eggs and completely without onions.

Ingredients:

• Chicken breast fillet, legs – 350 gr.
• Medium-sized potato tubers – 3 pcs.
• Ripe pomegranate – 2-3 pcs.
• Walnut kernels – 100 gr.
• Beets - 2 pcs.
• Hard-boiled egg - 3 pcs.
• Freshly ground pepper.
• Salt.
• Refined (odorless) sunflower oil for frying ingredients.

By the time you start preparing such an appetizing salad dish, the ingredients (vegetables, chicken) that require heat treatment must be cooked and have time to lower their temperature to an acceptable one. A little secret to make the chicken more tender and flavorful:

The chicken must be placed in boiling water. It should be boiled for about 30 minutes. And to make boiled chicken meat the most juicy, aromatic and tasty, you need to add two or three peas of allspice, half a spoon with mustard seeds, a small part of celery or parsnip root, or parsley, as well as a bay leaf to the pan. You only need to add salt during the final cooking period. Because this is how the fibers will remain the softest. Take note.

After this cooled chicken fillet you need to cut it into small cubes. Grate the vegetables on a coarse grater.

Remove the seeds from the pomegranate. Walnut kernels should also be lightly dried in a frying pan without oil or in the oven and then chopped into smaller pieces.

And now, when all the available components are finally prepared, the most interesting and “magical” time comes - the final assembly of the salad. We collect the layers and coat them with dressing in this order:

1. Boiled chicken meat.
2. Grated carrots.
3. Grated potatoes.
4. Crushed walnuts.
5. Boiled grated eggs.
6. Grated beets.
7. Coating with mayonnaise.
8. Pomegranate seeds.

After all the procedures for assembling the salad, place it in the refrigerator for at least one hour. And the salad is ready. You can safely serve it to the table! Incredibly delicious.

Not everyone likes beets, and that's okay. There are salad options without it, it turns out no worse, very tasty!

Ingredients:

• Large pomegranate - 1 pc.
• Boiled potatoes - 3 pcs.
• Onion - 1 pc.
• Pickled cabbage - 300 g.
• Chicken breast - 300 g.
• Walnuts - 50 g.
• Dill, parsley.
• Salt, pepper - to taste.
• Sugar - 1 tbsp.

Chop the onion and fry it until golden with a little oil. Mix it with chopped chicken breast.

Grate the boiled potatoes coarsely and place them in the first layer. Cover with mayonnaise mesh.

Place chicken breast mixed with onions on top of the potatoes, it’s very flavorful! We will also pour a thin layer of dressing.

Chop the pickled cabbage into small pieces. Finely chop the walnuts using a knife.

Mix the cabbage and nuts and place the resulting mixture on the third layer of salad. Cover with mayonnaise sauce.

Decorate the top with pomegranate seeds, densely distributing them over the entire surface.

Ready! Thanks to cabbage, this option has a bright taste that many will appreciate.

Salad recipe with chicken fillet and mushrooms

It is noteworthy that this version of the salad involves the use of not only fresh, but also pickled mushrooms. Honey mushrooms and champignons are suitable.

Of course, the taste of the salad will change somewhat. However, it will also be very interesting and tasty.

Ingredients:

• Ripe and large pomegranate – 1 pc.
• Small potato tubers – 3-4 pcs.
• Medium sized carrots – 2 pcs.
• Beets (large size, within reason) – 1 pc.
• Chicken breast (fillet) – 300 gr.
• Fresh (marinated) mushrooms (champignons).
• Mayonnaise – 150-200 gr.
• Fine boiled salt - 3/4 teaspoon.
• Onion - 1/2 pcs.
• Vegetable oil - for frying ingredients.
• A few sprigs of parsley - to decorate the salad.

At the first stage, as expected, the vegetables used must be boiled and then cooled. For this, the best option is to boil the vegetables the night before. During the night, potatoes, beets, and carrots will calmly cool down, and therefore, during the main stage of preparing the salad, housewives will not have to take a serious break from work.

1. Before cooking, mushrooms – champignons – should be thoroughly washed. If the skin is excessively dirty, you can simply remove it. Then you need to cut the mushrooms into not very large cubes and fry in heated vegetable oil until golden brown.
2. You can also add salt (to taste), pepper and garlic, and finely chopped onion to the champignons. This is a classic combination and is used in many salads.
3. The resulting fried mushrooms must be cooled.
4. Boiled and already cooled vegetables are peeled and grated (large).
5. Next, you need to assemble the salad like a bracelet. And in order to get the necessary neat hole in the center of the salad bowl, a cylindrical glass or (mug) without a handle is usually used.
6. The first layer is potatoes, which need to be pressed down a little, but should not be compacted too tightly.
7. Next comes a small carrot-mayonnaise layer.
8. Then small pieces of boiled chicken are placed, plus mayonnaise, which should not be too much - the main thing is that the salad layer does not drip or disintegrate.
9. After the chicken comes the mushroom stage. Since mushrooms and onions are already quite fatty, there is no need to grease them with mayonnaise.
10. Beets are placed behind the mushrooms, pre-mixed with mayonnaise and salt.
11. And at the very finish, as expected, the salad should be decorated with a pomegranate surface. The top layer should be uniform, quite dense and, of course, beautiful. New Year's “Pomegranate Bracelet” with mushrooms is ready!

Tips for preparing Pomegranate bracelet salad

1. It is better to prepare the meat and boil the vegetables in advance, so that on the day of preparing the snack you do not waste time on cooking.
2. The pomegranate fruit should be ripe, with beautiful dark red grains and, preferably, small seeds.
3. It is not necessary to thickly mayonnaise each layer; it is enough to cover with a mesh the components that themselves are a bit dry - for example, chicken meat.
4. Boil chicken breast or fillet with spices and salt at the end, then it will be softer and more flavorful.
5. Mayonnaise can be replaced with sour cream or unsweetened yogurt.
6. You need to soak the salad for an hour in the refrigerator.
7. Cook only in a good mood!

These are the recipes, friends! They are all gorgeous, nothing more or less. And which one is best you have to choose yourself. But, no matter what option you choose, your holiday table will be simply magnificent!